Loukoumades (Loukoumathes) - Greek Honey Puffs

• 3 cups all-purpose flour
• 1 pkg. (1/4 oz) dry yeast
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1 tsp. whiskey or brandy
• 1-1/2 cups lukewarm water
• 1/2 cup lukewarm water
• 2 cups canola or corn oil
• Ground cinnamon and walnuts for serving
• For the syrup:
• 2 cups sugar
• 1 stick cinnamon
• 1-cup water
• 1/2 cup honey

Dissolve the yeast in the 1/2 cup lukewarm water and set aside.

In a medium to large mixing bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix well to combine.
Add the dissolved yeast, whiskey, and 1-1/2 cups water to the dry ingredients. Using an electric hand mixer, mix the batter for 3 minutes on medium high speed making sure that there are no lumps in the batter. Cover the batter with plastic wrap and set aside in a warm place for about two hours to rise.
Prepare the syrup while the batter is rising. Add the sugar, cinnamon stick, water and honey to a saucepan. Boil for 5 minutes until the sugar is completely dissolved. Keep warm.
When the batter is about double in size, heat the 2 cups oil in a saucepan or deep frying pan until very hot but not smoking.
Using two spoons, carefully drop about a teaspoon full of batter for each puff into the hot oil. Turn the puffs using a slotted spoon and fry until golden brown on each side. Remove the puffs to a plate lined with paper toweling to absorb excess oil.
Dip the hot puffs in the syrup and then sprinkle with cinnamon, ground walnuts or even with confectioners sugar. Serve immediately.
 

Nova Scotia Seafood Chowder

Being in Nova Scotia last summer and trying seafood chowder in every restaurant I went was awesome! I found this recipe a while ago and never had an opportunity to try it. So, finally, here it is!!!!

• 2 cups of frozen seafood mix
• 2/3 cup dry white wine
• 3 tbsp butter
• 3 ribs celery , thinly sliced
• 2 onions , chopped
• 1/2 tsp salt
• 1/2 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 3 tbsp all-purpose flour
• 1-1/2 cups water
• 1 bottle clam juice , (240 mL)
• 2 yellow-fleshed potatoes , peeled and cubed
• 12 oz haddock fillets , or other firm-fleshed fish fillets, cut in 2-inch (5 cm) chunks
• 1 can (11.3 oz/320 g) frozen lobster meat , thawed and drained
• 3 cups 10% cream
• 1/4 cup chopped fresh parsley

In saucepan, bring the seafood mix and wine to boil over high heat. Reduce heat and simmer, covered, about 5 minutes. Strain, reserving broth;
In Dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute.

Stir in reserved broth, water and clam juice, scraping up any brown bits on bottom of pan. Add potatoes; bring to boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.

Stir in haddock, seafood and lobster; bring to boil. Reduce heat and simmer for 5 minutes. Stir in cream and parsley. Stir until heated through, about 2 minutes.